Burrata Eggplant Pizza

This burrata eggplant pizza is topped with a sweet eggplant sauce, creamy burrata cheese and a fresh tomato basil salad.

Course Appetizer, Dinner

Cuisine Greek

Prep Time 1

Resting time 3

Servings

Calories 431kcal

In a small mixing bowl, stir together 1 cup of lukewarm tap water, ¾ teaspoon of active dry yeast, and olive oil.
In another bigger bowl mix the two flours with the sea salt.
Pour the yeast mixture into the flour. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead the rested dough for 3 minutes.
Next, cut into two equal pieces and shape each into a ball. Place pieces on a floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator.
Please check recipe notes.

In a bowl, mix the diced tomatoes, extra virgin olive oil, basil, oregano, chili flakes, grated garlic, and a pinch of salt and pepper.
Let tomatoes marinate in the fridge.
Important! Remove 30 minutes before the pizza is baked to allow the salad to reach room temperature for serving.

Place a large skillet on medium heat. Add one tablespoon of olive oil. Add the other half of the diced onion, season with a pinch of sea salt, and saute for 2 minutes, until it becomes fragrant and transparent.
Add the eggplant, season with a pinch of sea salt, and saute with the onion on medium heat for about 15 minutes, or until nicely brown.
Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the white wine and ¼ teaspoon sugar. Season with a generous pinch of sea salt, a teaspoon of oregano, and a pinch of red chili pepper flakes, and cook for 5 minutes to get a deep-flavored sauce. Check the seasoning and adjust to taste. Set eggplant sauce aside.

Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F / 260° C. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.

Stretch and push the pizza dough out (or use a roller) until it is pretty thin (about a 12-14 inch circle).
Please check recipe notes.
Top with shredded mozzarella.
Add a layer of eggplant and more shredded mozzarella.
Slide the pizza into the preheated oven and bake for 10 minutes.
Then pull the pizza out, add the burrata balls and bake for another 3-5 minutes or until the crust is golden and the cheese has melted. Remove pizza and top with the diced tomato mixture and fresh basil. Sprinkle a generous pinch of red chili pepper flakes. Serve immediately.
Enjoy!

You can make the eggplant and tomato toppings a day ahead. The tomato topping should be at room temperature when placed on the pizza for serving, never directly from the fridge.
Feel free to use your favorite recipe for pizza dough. You can also use store-bought pizza dough, naan bread, or Greek pita bread.
If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
You can place the pizza dough on a floured pizza peel on a lightly oiled sheet pan to help transfer it to your pizza stone.
This recipe makes two pizzas and six servings which translates into three slices per person.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.